Wednesday, April 30, 2008

Parmesan Zucchini Crisps

I first made these last summer, and it's been a family-favorite ever since! It's a great way to get some green veggie goodness into the kids, as they both love them. (A little parmesan doesn't seem to bother Isaiah's dairy intolerance too much, so I let him have a bit as well).

Just slice up a zucchini, dip in a beaten egg then dredge through grated parmesan cheese. Bake in a greased dish at 400* until cheese is melted and beginning to brown.

For extra flavor, I'll usually mix in some italian seasoning in with the parmesan cheese.

Note: you'll most likely end up making a second batch, so be sure to have plenty of zucchini on hand. That way, you won't have to deal with the tears of a 3yo, as she cries over "no more keeni".